This soup is not for the faint of heart. It truly packs a punch right into the stuffed, miserable nose of that cold. It’s also wonderful for helping ease tension in your lungs. Leafy greens, such as kale, are great for respiratory care, as they aid in bringing more oxygen in. Garlic is well-known as a panacea for all types of sicknesses, but really warms the system and offers comfort as well. I recommend using a bone broth as the stock (read more about the benefits of bone broth here) as it will provide excellent vitamins and minerals to help heal your body. It’s also got turmeric and cayenne pepper. Basically, I threw in the kitchen sink. You’re welcome.
Cold Killer Soup
- 3 stalks celery, chopped
- 5 large cloves garlic, grated
- 2 cups chicken, beef or vegetable stock. Homemade MUCH preferred.
- 2 cups, chopped kale
- 1 sweet potato, chopped (or 3 carrots, if you prefer)
- 2 tbsp grass-fed butter
- 1 tsp tumeric
- 1/2 tsp cayenne (be careful with this if you are heat sensitive)
- Salt to taste
- 2 tbsp tomato paste
In a dutch over or large soup pot, heat the butter. Add the celery, garlic, tomato paste, and sweet potatoes. Stir to coat. Cook until garlic is fragrant – about 2 minutes in total. Add in turmeric and cayenne and stir to coat.
Add the kale, then
Add the stock and then add water, one cup at a time, until you have an amount of liquid that makes sense for the consistency of soup you’d like. Remember that the kale will cook down quite a bit.
Stir well, add salt, cover and simmer on the stove for at least one hour. The flavor will increase as it sits. In fact, it’s even more delicious after being in the fridge.
Enjoy and get well soon!
So, as you know, I’m doing this Whole30 Challenge. That means no sugar. It turns out that everything in the entire world has added sugar in it, including most hot sauces and spice mixes. I’m also not eating soy. So the 25% of spices and sauces that don’t have sugar, definitely have soy. It’s irritating.
However, I was so pleased to discover red and green curry paste at the market the other day, and even more pleased to find that they included no soy OR sugar. Say WHAT? Yes.
It looks like this. Comes in green and red. Yum.
So, in the spirit of Fall, which is my favorite of all seasons, I bring you this delicious, healthy, Whole30 approved soup. Enjoy!
Thai Roasted Acorn Squash Soup
Makes 1 large portion, or 1 Mommy portion and 1 baby portion
- 1 Acorn Squash
- 1/2 cup full fat coconut milk
- 1/2 cup water (or more for desired consistency)
- 1 tbsp Red Curry paste
- Salt to taste – I used a Alder Smoked Sea salt, which was fabulous. This is a good recipe to test out a fancy salt with
Cut your squash in half, scoop out the seeds, put on a cookie sheet and roast for about 40 minutes in a 350 degree oven. No need to overcook. A fork should pierce the flesh easily.
After roasting, carefully scoop out the flesh. The skin will tear easily, so just do your best.
Pop the flesh in your blender.
Add coconut milk
Whir whir whir
Process until it has a velvety texture. You can add more water or coconut milk to get your desired consistency. I like my soup a little thick – you may like yours thinner. That’s ok!
In a pot, pour your puree and add your dollop of red curry paste. You’ll notice I measure using a baby spoon and call that a tablespoon. I’m sorry. At least I took pictures?
Turn heat up to medium, and incorporate the paste. Taste. Want more paste? Add more paste!
At this point, decide if you need more liquid as well. It’s up to you.
Heat it up to desired “hotness”!
Add your salt to taste.
I garnished mine with sliced avocado.
Babies love this. Or, at least my baby does.
You could pretty much use any squash!
I hope you enjoy it.